Triple Chocolate Cookies and Cream Cheesecake

Triple Chocolate Cookies and Cream Cheesecake
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  1. Dash of salt
  2. 1 package Oreos
  3. 2 packages (8 ounces each) cream cheese, room temperature
  4. 2 tablespoons vanilla extract
  5. 1 1/2 cups heavy cream
  6. 1/2 cup white chocolate chips
  7. 5 ounces milk chocolate
  8. 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  9. Brownie Crust
  10. 1/4 cup butter
  11. 1/4 cup chocolate chips
  12. 3 tablespoons cocoa powder
  13. 1 egg
  14. 1 teaspoon vanilla
  15. 1/4 cup all-purpose flour
  16. 1/4 teaspoon baking powder
  1. Pour brownie batter into bottom of 9-inch springform pan; bottom lightly coated in butter.
  2. Bake at 350°F for 8-10 minutes.
  3. Place cookies on top in single layer. Set aside and cool.
  4. Place white and milk chocolates in separate, heat proof bowls.
  5. Heat 1 cup heavy cream until JUST boiling.
  6. Pour hot cream over one of the chocolates.
  7. Heat remaining cream and pour over other chocolate.
  8. Stir chocolates until smooth and creamy.
  9. Beat one package of cream cheese, add 1 tablespoon vanilla extract. Pour in milk chocolate mixture and beat until slightly thickened
  10. Pour milk chocolate cheesecake batter over brownie, cookie crust, cleaning out as much of batter as possible.
  11. In same bowl, beat other cream cheese until smooth, add 1 tablespoon vanilla extract. Pour in white chocolate mixture and beat until it has thickened up just a bit. Add 8-10 cookies and beat until they are broken up to your liking. Pour this carefully over milk chocolate layer.
  12. Cover and place in freezer 4-8 hours.
  13. Remove from freezer 15-20 minutes before you are going to serve.
  14. Garnish with berries, caramel or chocolate sauce if desired.
Brownie Crust
  1. Melt butter and chocolate chips just until they are both melted and smooth.
  2. Add cocoa powder and stir until smooth.
  3. Add egg and vanilla and stir vigorously.
  4. Add flour, baking powder and salt. Stir until smooth.